Finding the perfect blend of spices is a skill, making Chettinad cuisine one of the most skilful in its preparation. Chettinad dishes revolve around mutton, chicken and fish and are less fiery and more about the use of cinnamon, cumin and star anise. Traditions here are still alive, and well. And those forgotten are brought to life into fine-dine dishes of the highest calibre. They’re passionate and personal, authentic and artistic. And all for you to discover and devour, al fresco style, surrounded by a lush green canopy.
In view of the recent judgement by The Supreme Court of India directing the Centre and State Governments to ban sale of liquor along national and state highways, alcohol will not be served at any of the restaurants or outlets at the hotel.
Meen Manga Kozhambu (Spicy fish curry cooked with shallots, garlic pearls, raw mango and tamarind pulp),Tiger Prawn roast (Fresh tiger Prawns tossed in a Chettinadu spice mix),Nattu kozhi varuthu araicha kozhambhu (Tender pieces of chicken cooked with boiled and ground spices and coconut masala),Vegetable mandi,Karuvepellai poondu kozhambu,Vazhaipoo Urundai Kozhambu